The classic hot dog has always delivered, but there's a version that takes it further: a sloppy joe\u2013style hot dog, piled high with a rich, saucy ground beef mix, stacked inside a bun that can actually hold it together. It's the kind of recipe that turns a weeknight dinner into a small event, without asking for more than one pan and twenty minutes on the stove.<\/p>
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But a recipe like this is only as good as what carries it. And here, that's the bun.<\/p>
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Everyone talks about a hot dog's filling, rarely about its bun, yet the bun is what decides whether the whole thing holds together or falls apart at the first bite. A juicy, generous filling like sloppy joe needs a bun sturdy enough to hold it without tearing, turning soggy, or getting lost under the weight of the meat.<\/p>
That's exactly what the In\u00e9wa hot dog bun<\/a> brings to this recipe. KAMUT\u00ae<\/a> flour, this brioche-style bun is kneaded with a KAMUT\u00ae wheat sourdough starter, organic sunflower oil, and just a touch of organic cane sugar, so it stays mild rather than sweet, with no preservatives or coloring. The result is a soft, sturdy crumb that can hold a generous filling without giving out, with a light brioche note that pairs perfectly with the bold flavor of the chili sauce.<\/p> KAMUT\u00ae is an ancestral variety of Egyptian wheat, never modified or crossbred with modern wheat. Its gluten, present in very low amounts, is easier to digest for people with sensitivities who aren't celiac. It's also an excellent source of fiber, iron, protein, potassium, and calcium. In short: a bun with real character, without sacrificing anything on the nutrition side.<\/p> <\/p> <\/p> Serves 4 \u2014 Prep: 15 min \u2014 Cook: 15 min<\/strong><\/p> <\/p> Note: the ground beef can be swapped for chicken, ground turkey, or, for a vegetarian version, crumbled tempeh or tofu.<\/em><\/p> <\/p> <\/p> Classique<\/strong> \u2014 Shredded iceberg lettuce, green onions, diced tomatoes, shredded cheddar<\/p> <\/p> Tex-Mex<\/strong> \u2014 Guacamole or diced avocado, grilled corn, sliced jalape\u00f1os, fresh cilantro, shredded cheddar or Monterey Jack<\/p> <\/p> Spicy<\/strong> \u2014 Pickled red onions, pickled hot peppers, fresh cilantro, sriracha or chipotle sauce, cheese curds<\/p> <\/p> Summer Fresh<\/strong> \u2014 Creamy coleslaw, thinly sliced radishes, sliced dill pickles, fresh parsley or dill<\/p> <\/p> Indulgent<\/strong> \u2014 Caramelized onions, saut\u00e9ed mushrooms, crumbled bacon, shredded Swiss or Gruy\u00e8re<\/p> <\/p> <\/p> The order you build a hot dog in makes a real difference. Toasting the bun first gives it a bit of extra structure, a natural barrier against the sauce's moisture. Add the still-warm meat next, then finish with the fresh, crunchy toppings last, so they keep their texture right up to the first bite.<\/p> For a supper that works for kids and adults alike, let everyone build their own hot dog at the table, with toppings laid out in small bowls. It's also a great way to use up whatever vegetables are left in the fridge from the week.<\/p> <\/p> <\/p>Sloppy joe\u2013style hot dog recipe<\/h3>
Buns<\/h4>
Sloppy joe filling<\/h4>
Instructions<\/h4>
5 ways to top your reinvented hot dog<\/h3>
How to build the perfect hot dog<\/h3>
Why choose In\u00e9wa bread<\/h3>